How To Make Rose Jam & How to Store Rose Petals

Hi , everyone .

This is a Alton .

Welcome to Turkish food recipes .

Did you ever heard of rose jam ?

It is a great way to enjoy the fragments and aroma of roses and keep it here long .

We usually eat this on breakfast with el cream on top of piece of fresh bread that you can use as a topping for ice cream or other desserts or even make a rose flavored yogurt and more I shared the recipe for in the previous episode and I'm excited to share the rose jam recipe as you wish .

So let's get started .

This is the roll type we use for the jam .

We have a city Sparta famous for its roses .

Mostly it comes from there and we buy it from street bazaars in Istanbul .

Of course , there are lucky ones they can't collect from their gardens .

It is my dream .

So first I'm going to separate the rose petals and with the caesar , I will cut the white parts , uh they make it bitter and also I will separate the a rose petals that are turned to yellow .

I'm not gonna use those .

If you have the rolls in whole , it is easier to cut the white parts .

But if they are already separated , um , you don't have to just pick every petal and do this .

Just do it as much as you can .

Uh , I , I wanted to use a glow because sometimes there are bugs coming from the roads , so I didn't want to touch it .

I just saw one but it is good to be cautious .

Here .

I'm done with the cleaning .

It is 250 g of rose .

If you are going to pick them from your garden , just scale the roses you have and then continue to other steps by scaling the recipe .

I'm going to wash the rose petals in full of water and I prefer to get the rose out from the water instead of draining them this way , the soil or anything .

If there is other than rose petals will sink on bottom .

I do the same thing when I wash the spinach leaves because they have lots of soil .

I also want to mention that I use the leftover water uh to water my flowers .

I do care about not wasting anything in my kitchen .

So water is one of the thing and the most important thing actually .

And it is a great way to water your flowers since they meet in the summer time .

Once a day after I washed the petals for three times , I use this solid drainer to drainin my petals .

If you don't have , you can just squeeze gently and drain the water as much as you can .

They look so nice .

Smell so nice .

It is a blessing to have roses .

I think since we have our pick clean rose petals , we are ready to go for the first step , we are going to make a starter , let's say for our jam .

This is for the uh get as much as aroma we can have , I have 1/4 cup of sugar here and uh 1/4 teaspoon citric acid .

I just mash it .

So it will be easy to combine since my bowl is not too big .

Uh I just first going to uh mix the half of the roll .

So I'm using half of the sugar and citric acid and I'm going to need the mixture until it is 1/4 of the size .

You can see the difference .

Now , I'm going to do the same thing with the other half of the rose petals .

You can be hard when you are uh mixing it to get as much as juice you can and mix it with sugar .

If you want , you can add one tablespoon or two tablespoon more sugar after it is deleted .

Let's say I will cover it and uh let it sit in the refrigerator for two days to get the flavor out .

So this is the mixture after two days , it still has its nice color , pink color .

If you let it sit more than two days , it might turn the color so it is better if you stay on the schedule , I'm going to cook half of the roses .

So I have 750 g of sugar , 400 mL water and my plan to cook our jam .

So we are ready to go to stop first .

I'm going to boil the water and after it is boiled , I'm going to put half of the rose petals and cook for about 10 minutes or until it is soft .

You can check by eating one petal .

If it is not soft enough , it gets like a squeaky sound when you are eating , uh you will understand me when you try this .

So it is important but just don't over cook it , it takes about 10 to 11 minutes .

You see that our beautiful rose petals are white now it is normal .

Don't be scared .

We will get the colors back soon in .

It's been uh 10 minutes now and since I was fasting , I couldn't check .

So uh I just mash it with my hands and it is done .

So I drained the rose petals now and put the sugar to the rose water and I will cook to syrup .

We have now here uh for about again , 10 minutes until it says gem like consistency .

You may think that why we are taking out the rose petals , we can cook them all together .

We are trying to not overcook the roast petals to keep the pink color because if you do it turns to kind of brown color rather than nice pink one .

So that's why we are taking out the petals and controlling the syrup too has its uh nice consistency to have and it takes again about um 10 to 12 minutes .

So you can see the difference .

Now , it still has its nice color and I'm checking it by dropping some of the syrup .

Then you drop it to a plate and smash it with between your fingers .

You understand the consistency .

It is like a honey oozing .

Uh So it is ready .

Now , I will shove it after the complete jam , how to check it .

Now I put back the roast petals and will continue to cook in this recipe .

I use lots of rose petals to have intense taste and density but normally it is more lighter and has few rose petals in jams .

It is up to you to decide how you want to have it .

You can even double the sugar and water and have more jam .

It yields about 800 mL with this recipe .

But it will have a similar rose fragment and taste too .

If you double it after 10 minutes , I'm checking the jam .

If it is ready .

As you can see when I drop uh the last drop actually because it is cooler , it stays , it is not runny .

Then I understand the jam is ready and I add a half teaspoon citric acid , you can add lemon juice also .

But since some of the lemons are not uh very strong enough here in turkey , sometimes uh I prefer to eat citric acid .

After you add it , you will see it will be more darker in the pink color .

I boiled one more minute and then turn off the heat and stir for a couple of minutes to help to cool down because it will continue to cook in the pan .

And here you see the last drop , it is more pink in color because of the citric acid .

And I also can suggest to you that uh it is better if you make it a little bit uh runnier than this thickness , your jam because it will be more hard after it cools down .

If your jam happens to be tick , you can always add a little bit more water and then boil for one more minute and then cool down here .

You can see the nice color pink color .

This is really important and also the texture so delicious .

So yummy .

Uh I hope you try and like it especially if it's a , I strongly recommend you to eat together in on top of a piece of bread .

If you already make a rose jam in your region , please let us know how you make it .

Is it different than this one ?

For other half of the rose petals ?

I put it in a sealed bag and freeze until I use it , uh this way it will stay fresh and uh keep its color in the freezer .

I also tried uh stock it with more sugar and keep it in the refrigerator side .

But uh that way it doesn't keep the color .

So this time I used this method .

Thanks for watching .

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I hope to see you in another delicious Turkish food recipes .